Sweet Potato And Onion Soup

1. 1

   Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.

2. 2

   Saute gently for five minutes, stirring frequently.

3. 3

   Pour in the vegetable stock and orange juice, and bring them to the boil.

4. 4

   Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.

5. 5

   Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.

6. 6

   Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.

7. 7

   NOTE:.

8. 8

   This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

* Per serving · 4 servings · Values may vary.